Salty halloumi and crisp vegetables make these vegetable fritters perfect between a hamburger bun, in a wrap or eaten as is with your fingers straight from the picnic basket.

This recipe came to me when I had some carrots that needed saving. Years ago I did a similar vegetable fritters recipe with zucchini, but today I had carrots that were about to go bad and I needed to use them.

It has happened several times that I have bought carrots for a recipe, not used them all and then within a couple of days the carrots becoming too manky, too late to save them. I do not like to throw away food, even if they go into my compost.

On a white background a blue and white striped cloth napkin. On top of the napkin a black plate with a hand held vegetable shredder and a larger pile of shredded halloumi, next to a large pile of shredded carrots and a small pile of shredded garlic. — Shredded ingredients for veggie patties

Freezable

If you have space in your freezer, freeze the fritters flat on a cookie sheet and once they are frozen through, put them in a freezer bag for no more than three months. If you do not have the space in your freezer to freeze them flat first, put some parchment paper between each patty before putting them in to freezer bag. This way you can take out as many as you need and you will not have one frozen lump.

Substitutes

As I mentioned in the beginning you can make these vegetable fritters with zucchini instead of carrots, or why not try a mixture of both. When using zucchini, once you have shredded the zucchini pat them with some kitchen roll to remove some of the excess water.

On a white background, a white and blue striped cloth napkin folded. On top of the napkin a plastic bowl of halloumi and vegetable patty mizx, shredded — Halloumi and vegetable mix

Dipping sauce

Do you want a quick dipping sauce to your vegetable fritters? Try my creamy sriracha 3-2-1 dressing. So quick and so good, using only three ingredients.

Variations

For another wrap using carrots, I have this amazing Asian chicken wrap, also using carrots.

If you have meat eaters coming for dinners, try my barbecue hamburgers.

In the foreground a dark grey matte plate with a stack of four halloumi and vegetable patties.

Print Recipe

Halloumi and vegetable fritters

Salty halloumi and crisp vegetables make these fritters perfect between a hamburger bun or in a wrap.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Vegetarian

Keyword: carrots, halloumi

Servings: 6 portions

Ingredients

3 carrots
200 g halloumi
2 garlic cloves
1 red chili
1 egg
100 ml Panko bread crumbs
1 tbsp oil for frying

Instructions

Shred carrots, halloumi and garlic.
Chop red chili into smaller bits.
Mix all ingredients together in a large bowl. Crack an egg and add the Panko breadcrumbs in to the same bowl. Stir together, then let sit for about ten minutes. This will let the carrots water, which will help you later when you make them into patties.
Heat up a frying pan and add the oil.
Wet your hands with cold water and create patties the size of your hands. Add as many you can fit into your frying pan.
Fry on each side for about two minutes each, or until golden and are sticking together in a patty. You should be able to carefully flip it without falling apart.
Put aside on a piece of kitchen paper and add your next batch of patties to the frying pan.

Notes

For freezing, lay flat on a cookie sheet until its frozen through, then put together in a larger container. That will make it easier to take out what you need. Let thaw in the fridge or in your picnic basket or re-heat in the oven straight from frozen.

The halloumi I use is quite salty so I don’t feel the need to add in more salt in the mixture, but taste it before you fry the patties, or fry a small patty first and taste it to add more salt if needed.